Garden Patch Salad

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Servings: 8 Difficulty: Intermediate
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A hearty and wholesome barley salad featuring tender grains and fresh garden vegetables
Garden Patch Salad recipe image
Garden Patch Salad recipe image
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Garden Patch Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 24.6

Description

This Garden Patch Salad transforms humble pearl barley into a satisfying, nutritious dish that feels right at home. The chewy, nutty texture of the barley provides a perfect base for crisp, fresh vegetables. It is a versatile meal that works wonderfully as a light lunch, a picnic staple, or a healthy side dish for summer gatherings. Simple to prepare with pantry staples, this recipe highlights the natural flavors of the ingredients. It is a wholesome, vegan-friendly option that brings a rustic charm to your table. Enjoy the simplicity of fresh produce combined with the enduring comfort of whole grains.

Ingredients

Directions

  1. Rinse the pearl barley under cold water until the water runs clear.
  2. Combine the barley and water in a medium saucepan over high heat.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender.
  4. Drain any excess liquid and spread the barley on a tray to cool completely.
  5. Wash and chop your choice of fresh garden vegetables.
  6. Combine the cooled barley and chopped vegetables in a large serving bowl.
  7. Toss gently to distribute the ingredients evenly.
  8. Serve immediately or chill before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 24.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 5.6g2%
Dietary Fiber 0.8g4%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe lists only water and barley, but a traditional "Garden Patch Salad" includes fresh vegetables. Add diced cucumbers, cherry tomatoes, bell peppers, or green beans for color and crunch.

For a complete meal, toss the cooled barley and vegetables with a simple vinaigrette made from olive oil, lemon juice, salt, and pepper.

Barley salad keeps well in the refrigerator for up to 3 days. The flavors meld together nicely, making it a great make-ahead dish.

If using hulled barley, increase cooking time to 45-60 minutes and soak beforehand for best results.

Keywords: barley, salad, vegan, healthy, lunch, picnic, whole grains, vegetables, side dish, nutritious, fresh, simple, meal prep, plant-based, wholesome
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